Isolation and Characterisation of Value Added Product from Underutilised Part of Banana

Amardeep Singh,Sunita Mishra,Srishti Tripathi,Rashmi Pandey

doi:10.17485/ijst/v14i28.1284

Abstract

Objectives: To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. Method/Analysis: This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of pectin extraction. Hence, its characterization based on its equivalent weight, methoxyl content, anhydrouronic acid, degree of esterification, moisture content and ash content were also analysed to know the nature of a pectin. Findings: The most suitable condition for pectin extraction was (pH –2.5, Temperature-90°C, Time-2.5 hours) by using 0.5 N of hydrochloric acid where the pectin yield was highest obtained i.e., 23-24%. For optimization, the Central Composite Design of RSM was performed at different parameters. RSM was used to optimize the pectin at different time (1,2,3,4 hours), temperature (60,70,80 and 90°C) and pH (1.5,2.5,3.5 and 4.5) respectively. Under optimum conditions, the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid. Novelity: The novelty of this study is that the pectin has been extracted with a yield of 23- 24%.As compared to other studies , the pectin was characterized based on their equivalent weight, methoxyl content, ash content, moisture content, degree of esterification, anhydrouronic acid where it was found to be 1428.57 g/ml, 9.3%, 4.57%, 12.42%, 62%, 31.68% respectively. A few studies have been done about the optimisation of a pectin from banana peel. Keywords: By-product utilization; Anhydrouronic acid; Methoxyl content; Isolation; Value added; Optimization

Highlights

India ranks second in the world production of fruits and vegetables and is the second-largest banana producer i.e, 25 MT (FAO)
Pectin was successfully isolated from the unripe banana peel with HCl
This study revealed that Response Surface Methodology was an effective software for the optimization of pectin

Summary

Introduction

India ranks second in the world production of fruits and vegetables and is the second-largest banana producer i.e, 25 MT (FAO). Nowadays banana peel being considered waste is discarded into landfills without using its potential materials present in it[2]. Banana peels are a pectin-rich material (ranging from 15.89% to 24.08%) depending on the type and variety of bananas[3]. Pectin is found in the cell wall and middle lamellae of all plants and is a high molecular weight carbohydrate polymer. It is an amorphous and colloidal polysaccharide, which is the backbone of α [1,4] galacturonic acid [5]. Pectin is classified into three groups- i) Pectin more than 75% of methylation, ii) Pectin less than 75% of methylation, and, iii) Pectin without methyl of esterification [6]

Objectives

Methods

Findings

Conclusion